1. 2 3/4 cups (360 grams) all purpose flour
  2. 1/2 teaspoon salt
  3. 2 teaspoons baking powder
  4. 1 cup (227 grams) unsalted butter, room temperature
  5. 1 1/2 cups (300 grams) granulated white sugar
  6. 2 large eggs
  7. 1 teaspoon pure vanilla


  • 1/3 cup (66 grams) granulated white sugar
  • 2 teaspoons ground cinnamon


  1. In a large bowl whisk together the flour, salt, and baking powder. 
  2. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).
  3. Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper. 
  4. Shape the dough into 1 inch (2.5 cm) round balls.
  5. Coating: In a large shallow bowl mix together the sugar and cinnamon.
  6. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.
  7. Bake the cookies for about 8 – 10 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.
  8. Can store in an airtight container, at room temperature, for about 10 – 14 days.

Makes about 4-5 dozen cookies.

Taken from joyofbaking

Sticky Lemon Cake


  • 175g unsalted butter
  • 250g caster sugar
  • 2 lemons
  • 3 eggs
  • 75g plain flour
  • 150g ground almonds
  • 150g natural yogurt


  1. Preheat the oven to 170 degrees celsius. Grease the cake tin and line the base with greaseproof paper. Set aside.
  2. Cream together the butter and 150g caster sugar in a large bowl. Grate the zest from both lemons, add to the bowl, and mix together.
  3. Gradually beat in the eggs, one at a time. If the mixture shows signs of curdling, add 1 teaspoon of flour.
  4. Mix the flour, baking powder, and ground almonds together. Sift into a separate bowl, then fold into the butter and eggs. Stir in the juice of 1 lemon and the yogurt. Pour the mixture into the tin.
  5. Bake for 40 minutes or until the centre of the cake is just as firm to the touch. Do not open the oven door for the first 20 minutes.
  6. Remove the cake from the oven and leave to cool in tin.
  7. Heat the remaining sugar and the juice from the remaining lemon in a saucepan. Pierce the cake several times with a skewer, then drizzle the syrup over the cake. Leave to cool before removing the cake from the tin.

Serves 8


Taken from “Cakes & Cupcakes” by DK